Old-fashioned squash soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; finely chopped |
| ¼ | cup | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| ¾ | teaspoon | Salt |
| 1 | dash | Pepper |
| ⅓ | teaspoon | Ground nutmeg |
| 1 | can | (14-oz) chicken stock |
| 1 | cup | Milk |
| 1½ | cup | Cooked squash |
| 2 | teaspoons | Worcestershire sauce |
| 1 | Egg yolk; slightly beaten | |
| ½ | cup | Light or heavy cream |
Directions
Saut‚ the onion in butter until soft, about 5 minutes. Add the flour, salt, pepper, and nutmeg and stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring, until thickened. Add the squash and Worcestershire, reduce heat to low, and cook, stirring often, until heated through. Blend together the egg yolk and cream; stir in some of the hot soup, then stir the egg mixture back into the hot soup. Cook until soup is heated through and the egg has thickened. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .